Gibassier facts for kids
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A gibassier is a yummy French pastry. It comes from a region in France called Provence. Think of it like a flat, round cake, also known as a galette. What makes it special? It's made with fruity olive oil instead of butter!
This pastry often has a nice smell and taste. It's spiced with anise, which is a bit like licorice. It also has sweet candied orange peel and orange flower water. To finish, it's sprinkled with sugar.
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Gibassier vs. Pompe à l'Huile
People sometimes mix up the gibassier with another pastry called pompe à l'huile. But these are actually different! The pompe à l'huile is softer and rises more when baked. It's a special treat for Christmas in Provence. It's one of the "thirteen desserts" served during the holidays.
The gibassier, on the other hand, is drier and has holes in it. It's a pastry you can enjoy all year round. Both pastries use olive oil instead of butter. This is because olive oil is very common in Provence. Plus, pastries made with olive oil stay fresh longer than those made with butter.
A big dictionary of the Occitan language, called Lou Tresor dóu Felibrige, explains the difference. It says the pompe is a special cake given as a Christmas gift. It describes the gibassier as a cake with holes, like a craquelin.
Where to Find Gibassier
The gibassier is a traditional and common pastry in Provence, France. However, it's not very easy to find in places where English is spoken.
Gibassier in the United States
In the United States, the gibassier became more known in 2002. This happened when Michel Suas and Tim Healea introduced it at a big baking competition in Paris. The USA team won a silver medal for their bread baking!
Today, you can still find gibassiers made by Pearl Bakery in Portland, Oregon. They sell them in local shops and at farmers' markets. Another bakery, Midwife & the Baker in California, also makes their own version. They usually offer it during the winter months, from November to January.
What's in a Name?
The exact origin of the name "gibassier" isn't fully clear. Some people think it might be named after a mountain peak called Le Gibas. This mountain is located in the Luberon mountains in France.
Another idea comes from an older form of the word, gibacier. A gibacier was a flat bag used to carry game (like hunted animals). The pastry might have a similar shape to this bag.
Different Ways to Make It
Like many traditional dishes, the gibassier can be made in different ways. Just like how there are many versions of bouillabaisse (a French fish stew). One unusual way to make it is as a hard biscuit or cookie. It still keeps its special pierced shape. This harder biscuit version is a specialty of Lourmarin, a town in Provence.
